Today, the members of the Secret Recipe Club are gathering together to honor our friend and fellow blogger Daniel Saraga, who authored the haggis and the herring food blog with his wife Meredith.  Just a few weeks ago Daniel passed away unexpectedly.  The morning I read this, tears sprung immediately to my eyes.  It is amazing how you can feel so much for someone you never met in person but only on the internet.  We had lost a great comrade in our community.  Daniel’s wife Meredith posted on their blog sharing the eulogy she had written for his ceremony.  It was a beautiful tribute to the man she loved.  I cannot even imagine having to go on as Meredith will be and my heart goes out to her and her family.

Daniel was enthusiastic about cooking and creating recipes and I appreciated his knowledge and love for sharing this with his fellow bloggers.  The blog will continue to post scheduled posts that Daniel had set up prior to his passing and it is my understanding that his blog will not end as members of his family plan to keep it going. Daniel will be greatly missed in the blogging world, but his spirit will live on in his posts and I am so happy we have those to go back to again and again.

I decided to make Daniel’s recipe for Cincinnati Style Buffalo Chicken Chili – however I didn’t serve ours Cincinnati style.  I decided to serve it over rice.  When I first told Grumpy what I was making, he totally turned his nose up.  He thought it didn’t “sound” good.  Then I told him why I was making it and I didn’t hear another word out of him.  When it came time to eat, we both fixed our bowls.  I promptly started shooting photos while Grumpy went to sit in his chair to chow down.  When he finished, he commented that it was really good.  Two nights later, I was not feeling up to eating, so Grumpy pulled what was left of the chili out of the fridge and finished it up.  The fact that he ate leftovers is a good indication that it was more than just good to him.  Grumpy is not a leftover kind of person if it’s something that was only so so for him.  I think my son Christopher would LOVE this chili.  I’ll be letting him know about this post for sure to make certain he tries making it himself!  Buffalo Style Chicken Chili over Jasmine Rice

This recipe was made in honor of Daniel Saraga and the contribution he made to our food blogging community. Daniel will be missed tremendously.
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 lb ground chicken
  • 4 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1-1/2 teaspoons ground cumin
  • 1/4 cup onion, diced
  • 1/3 cup celery, diced
  • 1/3 cup carrots, diced
  • 1 cup beer
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) Kidney beans
  • 1/3 cup Franks Red Hot Sauce
  • Salt and Pepper to taste
  • enough for 4 servings Rice or pasta prepared to package instructions
  • 4 tablespoons cheddar cheese
Over medium high heat, saute chicken in hot oil and butter until slightly browned. Add garlic, onion, celery, and carrots and fry a couple minutes, stirring occasionally. Add paprika, oregano, and cumin and stir-fry another minute.

Add tomatoes, beer, kidney beans, and Franks Hot Sauce. Bring to a low simmer and simmer for 30-40 minutes until sauce reduces some and thickens.

Serve over hot rice or pasta and top with cheese.
Note: the recipe was adapted with ingredient amounts according to our tastes. For Daniel’s original recipe, please check out his blog post.
Cook and prep times are approximate and is about how long it took me to make this particular recipe.


Prep time:
15 mins Cook time:
40 mins Total time:
55 mins Yield: 4 servings